World Recipe's and Cookery Tips.

A Taste of Manx Baking.

Courtesy of Grandma's Cookery Book .

picture of Pie






Plain Manx Bonnag
  • 8oz plain flour

  • 1-2oz butter or margarine

  • Pinch of salt

  • 1 cup of buttermilk

  • 1 tsp bicarbonate of soda

  • 1 tsp cream of tartar

  • Stir flour and salt into a bowl and rub in the fat. Mix together the buttermilk, bicarbonate of soda and cream of tartar.

    Gradually add the liquid to the dry ingredients and mix with a fork to make a soft dough.

    Turn onto a floured board and knead the dough until smooth.

    Shape into a round and place on a greased baking tray. Mark into sections and brush the top with milk.

    Bake in a moderate oven for 30-40 minutes, until well-risen and golden brown.

    You might like to add some fruit such as half a cup sultanas to the dry ingredients before adding the liquid.

    Good luck :)






No work was to be done on a Sunday and it was customary to prepare the Sunday meal the previous night. The usual dessert was a batter pudding made of milk and eggs. When rice pudding was introduced into the island it was called "sweet pudding with currants in it". During the rest of the week the dinner routine on the farms was 'broth, pudding , beef'. The reason was perhaps that hungry farm workers would eat less meat if their appetites were first quelled by helpings of steamed crrant pudding..


Manx Pudding (very simple)

  • 4oz. plain flour

  • pinch of salt

  • 2 eggs

  • 1/2 pint milk

  • 10z. currants

  • Sieve the flourand salt and make a well in the centre. Add the eggs and mix in the flour gradually, slowly ading the milk.

    Beat well till the mixture is full of bubbles. Stir in the currants. Pour into a greased pudding basin. Cover and steam fro about 2 hours

"As you can gather, these two recipe's were for times when meals were served to fill a workers stomach at low cost. Yet it is good and wholesome and of course there are no additives likely to cause a headache:) I should know...."

"Happy baking" .

Keith .


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Last updated: October 24th, 2001
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